And since the Southern daughter was so helpful with the terminology, I decided to recruit her to help me with the picture. I had a vision of taking a picture just as the caramel sauce was being drizzled on to the ice cream. Which was already melting. So I clearly needed reinforcements, and I have to say, she has steady hands and did a great job of Pouring Under Pressure.
This recipe is of course endlessly customizable. You can switch out the vanilla ice cream with butter pecan, or caramel. You can switch out the banana bread with chocolate cake, or little scoops of apple pie. You can switch out the caramel sauce with chocolate sauce (chocolate and bananas….mmmmmmmm!) You can leave out the walnuts, or switch them out with pecans or almonds or raisins or chocolate chips. But if you have some banana bread lurking around, I highly recommend this combo.
In either a shot glass or a shooter glass…your choice! I hope this has been as educational for you as it was for me.
- Banana bread, crumbled into small pieces
- Vanilla ice cream
- Your favorite caramel sauce, heated as necessary to be pourable
- Shot or shooter glasses for serving
- Assemble as follows: about a heaping teaspoon each of banana bread, ice cream and walnuts. Repeat for as many layers as you can get into your glasses, which should be two or three. Leave a little room at the top for the caramel sauce.
- Drizzle caramel sauce on top of each serving and top with a walnut half. Serve at once.